Brine for Boiling Fish


  • Mackerel, whiting, and other small fish, 4 ounces of salt to a gallon of water.
  • Cod fish, lobsters, crabs, prawns, shrimps, 5 to 6 oz.
  • Salmon, 8 ozs.


Fish is exceedingly insipid if sufficient salt be not mixed with the water in which it is boiled, but the precise quantity required for it will depend, in some measure, upon the kind of salt which is used. Fine common salt is that for which our directions are given; but when the Maldon salt, which is very superior in strength, as well as in other qualities, is substituted for it, a smaller quantity must be allowed. About four ounces to the gallon of water will be sufficient for small fish in general; an additional ounce, or rather more, will not be too much for cod fish, lobsters, crabs, prawns, and shrimps; and salmon will require eight ounces, as the brine for this fish should be strong: the water should always be perfectly well skimmed from the moment the scum begins to form upon the surface.